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Monday, 7 November 2011

Mandarin orange and cream lowcarb sponge cake.

100 grams ground almonds
1 teaspoon baking powder
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream
100 grams of tinned mandarin orange segments 

Mix all dry ingredients in a bowl.
Melt the butter, I use a Pyrex jug, add the eggs, cream, then add the dry ingredients and mix. Pour into a 6" microwave proof dish. Microwave in a 700watt for 3 minutes. Allow to cool and cut in half. Spread on extra thick cream and add 100 grams of mandarin orange segments, serves four. 
Another variation on our lowcarb almond flour cake recipes. 6-7 grams of carb  per portion.


Anonymous said...

Thanks for another great recipe idea, it looks delicious. Something for everyone to try.


Anonymous said...

Hey another delicious cake to add to our families reportoire, thanks ...